Fine couscous is a quick alternative to a long-simmered breakfast grain. Warm milk softens the grains while dried apricots plump, and a brief covered rest finishes the cooking off the heat. Fluff well before adding the pistachios. The recipe serves four.
Serves: 4
Prep: 8 minutes
Cook: 7 minutes
Ingredients
- 1 1/2 cups fine couscous
- 1 1/2 cups milk
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup finely chopped dried apricots
- 1 tablespoon honey or maple syrup
- 1 teaspoon finely grated orange zest
- 1/3 cup shelled pistachios, chopped
- 1/2 cup plain yogurt, to serve
Method
- Put the couscous, salt, cinnamon, and chopped apricots in a heatproof bowl.
- Warm the milk in a small saucepan until steaming but not boiling. Stir in the honey and orange zest.
- Pour the hot milk over the couscous. Cover the bowl and leave it undisturbed for 5 minutes.
- Uncover and fluff the grains with a fork, breaking up any compacted spots. If the couscous seems dry, add warm milk 1 tablespoon at a time.
- Divide among bowls and top with pistachios and yogurt. Serve warm.
Variations
Use chopped dates or dried cherries instead of apricots. Replace pistachios with sliced almonds, or use a plain unsweetened milk alternative.
Storage and reheating
Refrigerate cooled couscous in a covered container and use within 3 days. Reheat with a splash of milk, stirring until warm. Add the pistachios after reheating.
The breakfast prep guide for early mornings and grocery list for a week of breakfasts can help set up a simple rotation. Add couscous and dried fruit to the Lucru Home grocery list.
